Slow-Cooked Salsa Verde Chicken from Practical Paleo
Servings: 12 servings
A slow-cooked salsa verde chicken recipe from the Practical Paleo cookbook by Diane Sanfilippo. Find out why this cookbook should be in your collection.
Preheat oven to 325°F (or use slow cooker crock).
Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.
Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily.
After 3 hours, adjust the led so that it's off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.
Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon.
Toss the shredded meat in the reserved sauce.
Serve with sliced avocados, cilantro, and or lime wedges.
Recipe from Practical Paleo and used with permission by the publisher.
Serving: 197g | Calories: 264 | Carbohydrates: 5.4g | Protein: 34.3g | Fat: 11.1g | Saturated Fat: 2.7g | Cholesterol: 101mg | Sodium: 763mg | Fiber: 1g | Sugar: 2g
[serving_size] => 197
[calories] => 264
[carbohydrates] => 5.4
[protein] => 34.3
[fat] => 11.1
[saturated_fat] => 2.7
[cholesterol] => 101
[sodium] => 763
[fiber] => 1
[sugar] => 2
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